Executive Chef
@ GoodwinRecruitingExecutive Chef
About the job
A vibrant NYC bistro in Manhattan’s Theater District, part of a renowned NY family of bars and restaurants, focusing on creative cuisine with American and global flavors.
Requirements
- 2+ years as Executive Chef
- Experience in high-volume restaurant
- Leadership and team management
- Knowledge of food and labor costs
- Thrives under pressure
Qualifications
- Passion for culinary creativity
- Strong leadership skills
- Financial acumen
- Experience in fast-paced environments
Full job description
Executive Chef – New York, NY
A vibrant classic American bistro with an eclectic global twist, opening this Fall, is seeking a passionate and innovative Executive Chef to lead the culinary team. Nestled in the heart of Manhattan’s Theater District, just steps from Times Square, part of a family of renowned bars and restaurants across New York City.
Executive Chef Benefits & Compensation
- Competitive base salary ($95,000)
- Potential performance-based bonus
- Comprehensive medical, dental, and vision coverage
- transit benefits, PTO, and paid vacation
Executive Chef Requirements & Qualifications
- 2+ years of experience as an Executive Chef in a high-volume restaurant.
- A passion for culinary creativity with a strong understanding of American and international flavors.
- Proven ability to lead a team, inspire staff, and maintain a positive kitchen culture.
- Strong financial acumen, particularly with food and labor cost management.
- Ability to thrive under pressure in a fast-paced, dynamic restaurant environment.
- Financial Management Skills
Executive Chef Preferred Background & Skills
- Experience in a similar concept preferred
- Experience working in the Times Square/Hell's Kitchen area
Executive Chef Day-to-Day Responsibilities
- Menu Development & Innovation – Create and execute an inspiring menu that blends classic American flavors with global influences.
- Kitchen Leadership – Oversee and mentor the kitchen team, ensuring high standards of food quality, presentation, and consistency.
- Hands-On Service – Be actively involved in service, working the line or expediting, particularly during high-volume shifts.
- Cost & Inventory Management – Control food and labor costs while maintaining efficiency and profitability.
- Compliance & Safety – Ensure all food safety and sanitation standards are met in accordance with health department regulations.
- Hiring – Interviewing and hiring for all kitchen and porter positions.
If you’re an innovative, driven, and hands-on Executive Chef ready to take the helm, we’d love to hear from you!